Merry Madness: Celebrate Your Bracket with A Regional Bloody Mary

Bloody Marys are commonly viewed as brunch drinks, reserved only for weekend mornings, but in recent years, they’ve become a statement piece for many bartenders. Popular at bars across the country, each recipe reflects the flavors of the region.

“What makes Bloody Marys great is that everyone has their own recipe. It’s probably the most customizable cocktail in existence. Whether you want a savory hangover cure or to concoct the perfect mixture to echo flavors from your local cuisine, Bloody Marys are the ultimate culinary cocktail,” says Rob Wooten, co-owner of Texas Beach Blood Mary Mix.

In honor of March Madness, we gathered the best Bloody Mary recipes from the east, west, Midwest, and south. Mix one up to support your favorite college basketball team or to try a new twist on the classic drink.

Cook bacon slices until crisp. Drain on paper towels, blot dry, and then crumble (making about 1/4 cup). Pulse crumbled bacon, kosher salt, Old Bay seasoning, ground coriander, and celery salt in a mini food processor and pulse until ingredients are uniformly ground, 6 to 8 times. Store in an airtight container at room temperature for up to one week.

The Bloody Wisconsin is spicy. Spicy! It’s based on a habanero hot sauce (they recommend Spontaneous Combustion) and isn’t for the faint of heart. Use a pilsner like Spotted Cow instead of vodka for true Midwest authenticity.

Fresh food is a staple of California dining. With so many produce farms in the state, it’s easy to get most of your veggies right off the vine. This Bloody Mary recipe capitalizes on California’s bounty and combines it with Cholula, an authentic Mexican hot sauce, to bring you a light, crisp, fresh drink.

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